Title: Cherry Tomatoes
Category: Tomatoes
Yield: 8 Servings

Ingredients 
24 cherry tomatoes (about 1 pint) 
1/2 cup plain yogurt cheese* 
3 tablespoons light or nonfat cream cheese, softened 
1/2 teaspoon dried dill weed 
1/4 teaspoon dry mustard 
1/8 teaspoon onion powder 
Finely chopped pecans (optional) 
Shredded fresh Parmesan cheese (optional)

Yogurt Cheese:
1 (16 oz.) carton plain nonfat or lowfat yogurt (no added gelatin)

Instructions:
Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder. Spoon or pipe mixture evenly into tomato shells (about 1 teaspoon each). Sprinkle tops with pecans or Parmesan cheese. Chill.